WEBVTT - Why is Baking so Hard? 0:00:06.600 --> 0:00:09.520 All right, guys, welcome to Always Hungry from My Heart Radio. 0:00:09.680 --> 0:00:11.440 My name is Bobby Flay, and I'm here with my 0:00:11.520 --> 0:00:14.960 daughter and co host, and I'm always Hungry. Sophie and 0:00:15.000 --> 0:00:17.919 I gather around my stove to cook together. Well you cook, 0:00:18.239 --> 0:00:20.400 I asked the questions, and eat the food and does 0:00:20.440 --> 0:00:22.400 any food left? We come to the table together to 0:00:22.440 --> 0:00:24.880 share a meal, connect as a family, and tell the 0:00:24.920 --> 0:00:28.600 stories that matter to us. What I want to talk 0:00:28.600 --> 0:00:32.720 about today is why is baking so hard? It's such 0:00:32.720 --> 0:00:35.800 a nightmare? Well, I mean, I think it comes down to, 0:00:35.960 --> 0:00:38.360 like I think it's based on I think it's based 0:00:38.360 --> 0:00:42.000 on individual personalities, you know, meaning like some people have 0:00:42.080 --> 0:00:46.239 the personality to be really successful in baking because it 0:00:46.280 --> 0:00:49.120 takes a lot of patients, and it takes a lot 0:00:49.159 --> 0:00:56.279 of focus and a lot of um faith that what 0:00:56.320 --> 0:00:59.400 you're doing is gonna work and you can't adjust it. 0:00:59.760 --> 0:01:03.720 You are you hard to adjust? You know. It's like, um, 0:01:03.760 --> 0:01:06.760 I was saying to somebody the other day that like 0:01:06.800 --> 0:01:09.800 when you compare, you take some chicken thighs out of 0:01:09.800 --> 0:01:13.160 the refrigerator, you just gonna wing it, you know, Like, 0:01:13.200 --> 0:01:16.600 what do I have my refrigerator? Oh, I'm gonna make 0:01:16.640 --> 0:01:19.119 a sauce that's gonna have some like vinegar in it, 0:01:19.520 --> 0:01:23.160 maybe some honey, I'll do like an adults, Um, I 0:01:23.160 --> 0:01:26.320 can add some you know, some asparagus to the I 0:01:26.360 --> 0:01:29.479 mean you basically can just do whatever you feel like doing, 0:01:29.600 --> 0:01:31.760 and you can adjust as you go because you're staring 0:01:31.800 --> 0:01:35.000 at it on top of the stove mostly and you 0:01:35.000 --> 0:01:38.040 can play with it. If you want to bake something, 0:01:38.640 --> 0:01:42.280 you need to go get a recipe because because unless 0:01:42.319 --> 0:01:46.520 you are like a baking genius, which there are there 0:01:46.560 --> 0:01:49.880 are there, there are definitely those people. You can't just 0:01:49.920 --> 0:01:52.240 go like I'm gonna take a few cups of flour, 0:01:52.960 --> 0:01:55.560 add this in that, put this in this, and then 0:01:55.640 --> 0:01:58.520 create this amazing cake that's perfect. It doesn't happen. You 0:01:58.600 --> 0:02:02.680 have to go to a amula and um and I 0:02:02.720 --> 0:02:04.480 guess that's you know, it's one of those things where 0:02:04.480 --> 0:02:07.240 I always say to people like they're like, oh can't 0:02:07.280 --> 0:02:10.640 you aren't you really a really good baker or do 0:02:10.639 --> 0:02:12.400 you do pastries really well? Because you can, you know, 0:02:12.440 --> 0:02:14.240 you're a chef, And I'm like, it's like two different 0:02:14.639 --> 0:02:18.280 professions completely. It's like I would say, it's like a 0:02:18.320 --> 0:02:22.120 plumber and electrician right, A chef and a pastry chef. 0:02:22.160 --> 0:02:25.320 They wear the same uniforms, but they do different jobs. 0:02:26.520 --> 0:02:30.280 And you know, I think in both cases, you know, 0:02:30.560 --> 0:02:32.240 if you're an expert in one, you can kind of 0:02:32.240 --> 0:02:34.359 get by in the other. But it's not what you're 0:02:35.360 --> 0:02:37.320 it's it's really not your focus. Now that said, I 0:02:37.360 --> 0:02:42.400 know there's chefs who do both. Um. The first person 0:02:42.440 --> 0:02:44.440 I think about is you know who Lauren Turndel is. 0:02:46.240 --> 0:02:49.399 Lauren is an old friend of mine, great chef, and 0:02:49.560 --> 0:02:53.320 he started out as a pastry chef in France and 0:02:53.480 --> 0:02:57.360 uh makes beautiful pastries. But then he came to he 0:02:57.440 --> 0:02:59.240 came to New York and he was the first person 0:02:59.280 --> 0:03:04.240 to open those those b LT steakhouses. Yeah yeah, but 0:03:04.240 --> 0:03:06.200 but he but he can do both. And there was 0:03:06.240 --> 0:03:08.080 there were a handful of people that can really that 0:03:08.160 --> 0:03:11.800 excel at both at the highest level. Um. But for 0:03:11.840 --> 0:03:14.680 the most part, people either pastry chefs or their savory chefs. 0:03:15.600 --> 0:03:18.040 And you know that said, I I get challenged a 0:03:18.120 --> 0:03:20.880 lot to pastry and baking and stuff like that. I'm 0:03:20.919 --> 0:03:26.480 beat um and I'm I'm I have curiosity, but it's 0:03:26.520 --> 0:03:29.200 just not the thing that I look forward to doing. 0:03:34.560 --> 0:03:38.200 All Right, We're making uh. One of my favorite pastries 0:03:38.240 --> 0:03:41.320 to make, which is a crostata. Do you know what 0:03:41.360 --> 0:03:47.080 that is? I mean pastry usually with like fruit. Well, 0:03:47.240 --> 0:03:52.160 crostata is an Italian tart like pipe for us situation. 0:03:53.840 --> 0:03:57.000 And the thing I love about it is that it's 0:03:57.080 --> 0:03:59.840 very rustic. What do you mean, It's basically you're taking 0:04:00.000 --> 0:04:04.240 poto and what and what? What? What? This one is? 0:04:04.480 --> 0:04:10.920 This is a This is a buttermilk pie crust that 0:04:11.000 --> 0:04:14.680 was taught to me by my long time pati chef, 0:04:14.720 --> 0:04:17.479 Clear Sa Martino, and I think it's one of the 0:04:17.480 --> 0:04:20.720 best pie crusts I've ever had because it's light and 0:04:20.839 --> 0:04:24.560 flaky and crispy. It's so good and so basically what 0:04:24.600 --> 0:04:26.599 you're doing here. And I just so you know, I 0:04:26.640 --> 0:04:29.480 took this this pie. I've took this dough out of 0:04:29.520 --> 0:04:32.960 the freezer freezes really well. I always have a little 0:04:32.960 --> 0:04:35.560 bit of this buttermilk pie crust and the freezer just 0:04:35.600 --> 0:04:37.840 in case somebody comes over. I want to throw a 0:04:37.880 --> 0:04:42.039 coastater together. That's so crazy. Why is it freezing? I 0:04:42.160 --> 0:04:44.360 like have like chips and salsa. Someone's coming over. You've 0:04:44.400 --> 0:04:48.640 got like a full like full cris data. There's a 0:04:48.680 --> 0:04:52.200 lot happening in this kitchen, Sophie like, oh my god, 0:04:52.200 --> 0:04:56.640 I've got like a few cheeses whipping up a cristata. 0:04:57.120 --> 0:05:03.200 Well we're different, oh man. Yeah, So so you can 0:05:03.240 --> 0:05:06.320 see I'm rolling this out and it's not perfect, right, 0:05:06.440 --> 0:05:10.240 It's like it's in a circular shape, but not an 0:05:10.279 --> 0:05:13.200 actual perfect circle. Right. We're not putting this into a 0:05:13.360 --> 0:05:23.200 pie pan. We're gonna cook this free form. Okay. So 0:05:23.240 --> 0:05:25.559 the other day I had some time on my hands. 0:05:25.560 --> 0:05:28.560 I'm not really sure how, but I decided to make 0:05:28.600 --> 0:05:32.240 my one of my all time favorite sweet things to eat, 0:05:32.480 --> 0:05:36.000 which is what the morning buns at Tartine. Oh yeah, 0:05:36.640 --> 0:05:39.719 So luckily for me, on my bookshelf, I had the 0:05:39.720 --> 0:05:45.640 Tartine Cookbook and I I set out on the quest 0:05:46.400 --> 0:05:48.559 to make the morning buns. To make a morning bun. 0:05:48.800 --> 0:05:51.479 And now let me just tell you about Tartine really quickly. 0:05:51.520 --> 0:05:54.200 It's my it's one of my favorite bakeries in the world. Um. 0:05:54.240 --> 0:05:58.360 They originated in San Francisco. But like the breads, there 0:05:58.400 --> 0:06:00.440 are some of the best in America, you know, their 0:06:00.440 --> 0:06:03.520 bad gets, their country loafs, I mean they're just so 0:06:03.600 --> 0:06:07.599 good and um, but they have morning buns, which are 0:06:08.520 --> 0:06:11.920 think about it this way. It's a croissant dough and 0:06:12.080 --> 0:06:15.400 it gets rolled out and it has butter, and then 0:06:15.440 --> 0:06:19.800 it's flavored with orange that cinnamon and sugar rolled like 0:06:19.839 --> 0:06:24.080 a cinnamon bun cut, but then put into a muffin pan. 0:06:24.680 --> 0:06:27.440 So when they bake, and you sent me that photo 0:06:27.480 --> 0:06:30.359 the other day when you were making them, and I 0:06:30.360 --> 0:06:32.240 thought it was a cinnamon roll, that's what they look like, 0:06:33.120 --> 0:06:35.880 but they're different. And then because they're on the muffin pans, 0:06:35.920 --> 0:06:38.960 when they cook on the muffin pans, and you invert 0:06:39.040 --> 0:06:42.679 them like the tops of the muffin pans, like around 0:06:42.680 --> 0:06:46.560 the circles, the dog sort of like bakes on top 0:06:46.600 --> 0:06:50.560 of them, so it gets really caramelized because it's cooking 0:06:50.560 --> 0:06:53.240 on top of the pan. So when you take them out, 0:06:53.279 --> 0:06:57.159 they're inverted. So you get this crispy caramelized topping and 0:06:57.200 --> 0:07:00.719 then the buttery flavor and tech sure in the middle, 0:07:01.480 --> 0:07:04.719 and then you like you tossed them and sugar. I mean, 0:07:05.560 --> 0:07:08.520 how do they taste? Insane? Yeah? I mean like I 0:07:08.839 --> 0:07:13.080 literally had to like give them away because I would 0:07:13.080 --> 0:07:15.800 have never recovered that said it took me. I'm not 0:07:15.880 --> 0:07:18.760 kidding you. I'm not exaggerating. Took me three days to 0:07:18.880 --> 0:07:21.200 make twelve morning bus. It took me three days. Now 0:07:21.240 --> 0:07:22.840 you could probably do it in two days, but you 0:07:22.880 --> 0:07:25.560 can't do it in less because there's so many steps 0:07:25.600 --> 0:07:28.480 to it. You know. You make this crossanto and that's 0:07:28.520 --> 0:07:31.120 the that's the big that's the big lift here, which 0:07:31.160 --> 0:07:33.400 is you know, you're you're you're creating this sort of 0:07:33.440 --> 0:07:36.400 like um, this very buttery dough that that has to 0:07:36.400 --> 0:07:41.320 get rolled and and proofed constantly. So it's like, you know, 0:07:41.440 --> 0:07:44.600 mix this, let it prove for three hours. You know. 0:07:44.680 --> 0:07:47.720 That was the first three ingredients, you know, and then 0:07:47.920 --> 0:07:50.000 then you then you take a mixture and you and 0:07:50.040 --> 0:07:52.120 you beat it in the mixture. Almost killed my mixer 0:07:53.280 --> 0:07:56.560 because it's a thick dough, you know, and I think 0:07:56.600 --> 0:07:58.400 I need a new kitchen. Eid. It's it's not it 0:07:59.400 --> 0:08:02.120 was crying, you know, like when the when the machine 0:08:02.160 --> 0:08:06.280 cries like trying to get from the dough. Yeah, exactly. 0:08:06.520 --> 0:08:08.440 So then you beat the dough with the with the 0:08:09.040 --> 0:08:12.000 dough hook. Then you let that rise for like nine 0:08:12.480 --> 0:08:15.360 hours and then and then you know, then you roll 0:08:15.440 --> 0:08:17.240 it out. Then you take then you make this butter 0:08:17.320 --> 0:08:19.320 block and you lay with the butter block in between 0:08:19.360 --> 0:08:22.200 the layers of the dough. You roll that out and 0:08:22.200 --> 0:08:24.640 then you fold it over a couple of times. You 0:08:24.760 --> 0:08:27.240 let that rest. Then at one point you let it 0:08:27.280 --> 0:08:31.280 rest overnight in the in the freezer. You take it 0:08:31.280 --> 0:08:34.360 out eight hours ahead of time to the thought out. 0:08:35.040 --> 0:08:39.440 Then you know I'm missing fourteen steps. Then you brush 0:08:39.480 --> 0:08:43.160 it with butter, melted butter, and then this beautiful mixture 0:08:43.280 --> 0:08:46.120 of orange dest and centiment in sugar, and then you 0:08:46.240 --> 0:08:49.320 roll it and you cut the rolls into rolls and 0:08:49.320 --> 0:08:52.120 then you put them in the muffin tins that have 0:08:52.160 --> 0:08:54.880 a sugar bottom to them, and then you let it 0:08:54.960 --> 0:08:58.160 rest for three more hours and then you bake him 0:08:58.160 --> 0:09:03.840 in four hundred degrees forty minutes. And they're insane. Actually, 0:09:03.880 --> 0:09:07.120 Tarteina Bakery took my photo. They asked me, of course 0:09:07.880 --> 0:09:10.319 they honestly, they didn't have to ask me, but they 0:09:10.400 --> 0:09:12.360 took my photo that I posted and like, can we 0:09:12.400 --> 0:09:15.360 post this on our funny I know? They were like 0:09:15.559 --> 0:09:17.880 they look so great. I'm like, well, it's your recipe 0:09:17.960 --> 0:09:22.000 so far away. But my point is like I can't 0:09:22.000 --> 0:09:23.800 do that very often. That is a labor of love, 0:09:24.200 --> 0:09:27.800 like it will and and also like I can go 0:09:27.840 --> 0:09:31.080 buy one for five dollars, which like, is probably the 0:09:31.080 --> 0:09:33.160 bargain of the century. I told the guy that owns 0:09:33.200 --> 0:09:35.560 the place, Chad Robertson, I was like, you should charge 0:09:35.559 --> 0:09:38.920 a hundred. I just did the labor for these. They're 0:09:38.960 --> 0:09:43.920 worth a hundred and fifty a morning. But it's fun 0:09:43.960 --> 0:09:46.200 to do stuff like that for me because but, but, 0:09:46.559 --> 0:09:49.480 and here's the problem. A lot of times I think 0:09:49.480 --> 0:09:51.360 that I can mess with the recipe even though you're 0:09:51.400 --> 0:09:53.880 not supposed to, and I mess up the recipe. And 0:09:53.880 --> 0:09:56.320 that's why baking to me is so hard, because my 0:09:56.440 --> 0:09:59.920 personality does not fit in the baking personality situation. That's 0:09:59.920 --> 0:10:24.160 a I was saying, because it's so precise. Do you bake? Um? Yeah, 0:10:24.160 --> 0:10:26.880 I actually have a few questions for you. I don't 0:10:26.920 --> 0:10:30.559 know the answers. Well, we'll try that. Why is it 0:10:30.640 --> 0:10:33.680 like when you're when you're doing a recipe, you're baking 0:10:34.240 --> 0:10:36.920 and it says to mix the dry ingredients in one 0:10:36.960 --> 0:10:39.160 bowl and the wet ingredients in another bowl. Is that 0:10:39.320 --> 0:10:42.640 really important? It is important? So that's why I messed 0:10:42.720 --> 0:10:44.920 up the muffins that I tried to make your cookbook 0:10:44.960 --> 0:10:47.280 the other day. What muffins did you make Do you 0:10:47.360 --> 0:10:53.760 mean the biscuits, no, muffins, the ones. No, they're buttermilk biscuits. 0:10:53.800 --> 0:10:56.640 They're not buttermilk, but their buttermilk muff Oh my god, 0:10:56.679 --> 0:11:00.720 they're buttermilk muffins. I have the book. I didn't. I 0:11:00.840 --> 0:11:03.680 missed that part. Were supposed to you brought my book 0:11:03.679 --> 0:11:05.960 to my house. No, I stole it from your closet. 0:11:06.720 --> 0:11:08.959 But okay. But in the meantime, why is it? Why 0:11:09.040 --> 0:11:11.760 is it important? Well, A lot of times, like when 0:11:11.840 --> 0:11:14.040 you when you're making like for instance, like when you're 0:11:14.040 --> 0:11:19.760 making like a biscuit dough, you don't want to mix 0:11:19.800 --> 0:11:23.520 it completely. You want to mix them so you want 0:11:23.679 --> 0:11:25.559 you want the liquid and the drying greens to to 0:11:26.040 --> 0:11:27.920 just be mixed. Same thing when you're making waffle and 0:11:27.960 --> 0:11:31.480 pancake batters, because if you mix them too much, the 0:11:31.520 --> 0:11:34.559 butter gets spread out. It's usually about the butter. Usually 0:11:34.920 --> 0:11:36.920 that the butter gets spread out too much, and then 0:11:37.600 --> 0:11:41.080 it creates no texture. That's why my biscuits are really flaky, 0:11:41.160 --> 0:11:46.320 because the butter there's there's like pockets of butter, and 0:11:46.360 --> 0:11:49.160 if you mix it all together, you're not gonna get that. 0:11:49.200 --> 0:11:51.240 You're gonna get a cakey biscuit as opposed to a 0:11:51.240 --> 0:11:54.560 flaky yeah. Okay, well yeah, it's your master muffin mix. 0:11:55.360 --> 0:12:00.920 In Bobby at Home, it was combined flour, sugar, salt, 0:12:00.920 --> 0:12:02.640 and baking powder and a large bowl with the Eigen 0:12:02.720 --> 0:12:06.520 medium bowl into smooth and then add then add buttermilk, 0:12:06.600 --> 0:12:09.200 melted butter, oil, and vanilla and whisk until smooth. Add 0:12:09.440 --> 0:12:11.760 wet ingredients to the drying green Like I just didn't. 0:12:12.080 --> 0:12:14.559 I didn't mix the wet ingredients in a different bowl 0:12:15.400 --> 0:12:18.280 because it didn't say it depends what the recipe is. 0:12:18.600 --> 0:12:21.560 Not every recipe matters, but it says add the wet 0:12:21.720 --> 0:12:25.040 ingredients to the dry ingredients. So clearly I just didn't 0:12:25.080 --> 0:12:26.880 think about that ahead of time. And so then I 0:12:27.000 --> 0:12:29.640 it was just all the same bowl and I baked it, 0:12:29.679 --> 0:12:34.520 and I was like, this isn't right, okay, But also 0:12:34.559 --> 0:12:38.560 I have another question, like why are there so many 0:12:38.559 --> 0:12:42.280 different types of sugars, and like why is a cook 0:12:42.559 --> 0:12:47.320 chocolate cookie with like dark ground sugar better than white sugar. Yeah, 0:12:47.440 --> 0:12:49.120 well just think about it. It's like it has it 0:12:49.120 --> 0:12:52.440 has a molasses flavor to it. M M okay, it's gotta, 0:12:52.480 --> 0:12:55.960 it's gotta. It's like sticky are almost Yeah, exactly right. 0:12:56.559 --> 0:12:59.520 I mean that's that's brown sugar. What's the well, what's 0:12:59.520 --> 0:13:01.840 the difference between light brown sugar and dark brown sugar? 0:13:01.960 --> 0:13:06.040 The amount of molasses. The more you know, there you go. 0:13:06.800 --> 0:13:09.120 So obviously light brown sugar is going to have less 0:13:09.120 --> 0:13:13.520 of a very rich, deep almost like what is molasses? 0:13:13.960 --> 0:13:20.560 It's made out of sugar cane from sugar cane, okay, okay, 0:13:20.600 --> 0:13:23.120 And but you know molasses is very strong. Yeah, I 0:13:23.160 --> 0:13:28.160 like molasses though. Do you know what um sorgum is? No? Yeah, 0:13:28.160 --> 0:13:31.520 sorgum is a sweetener like that somewhere between honey and molasses. 0:13:31.600 --> 0:13:34.960 I think that's that's it's very southern and um they 0:13:35.040 --> 0:13:36.880 use it in a lot of Southern baking. I think 0:13:36.880 --> 0:13:39.040 that that's a good like if if you like the 0:13:39.160 --> 0:13:41.600 if you like molasses, but like you think it's too strong, 0:13:42.040 --> 0:13:44.960 suragum is a really good one. What about like maple syrup? 0:13:45.600 --> 0:13:49.079 Do you ever use maple syrup in your baking? Yeah? 0:13:49.400 --> 0:13:53.360 I use honey, maple syrup, molasses, sorgum, I lose that 0:13:53.360 --> 0:13:55.480 stuff all the time. You know what. I don't like 0:13:55.520 --> 0:13:58.320 to use a goabe really. I don't like the after 0:13:58.360 --> 0:14:01.320 taste of it. That's so interesting to me. I don't 0:14:01.360 --> 0:14:04.840 like it. Um okay, what about in like a cocktail. 0:14:05.080 --> 0:14:08.520 It's not my favorite interesting. I know why they're doing 0:14:08.559 --> 0:14:12.240 it because you know, it's tequila, which is cactus, and yeah, 0:14:13.360 --> 0:14:15.760 I get it, but like you don't like it. It 0:14:15.800 --> 0:14:24.160 has never tast Okay, okay, So we have the pie crust. 0:14:24.920 --> 0:14:28.240 Now we're gonna make it. We're gonna make strawberries because 0:14:28.320 --> 0:14:31.160 that's what we have. And then we have we have 0:14:31.240 --> 0:14:35.120 some lemon zest and some sugar, some vanilla bean. We 0:14:35.160 --> 0:14:39.680 have some cut strawberries. What time much should we bake 0:14:39.720 --> 0:14:44.640 this at? Be fitty four? Okay? Four in degrees? All right? 0:14:44.680 --> 0:14:47.520 So we have vanilla beans. I love vanilla beans, some 0:14:47.680 --> 0:14:50.680 lemon zest. You love vanilla bean too. I always put 0:14:50.680 --> 0:14:53.480 more than what the recipe says, which is part of 0:14:53.600 --> 0:14:56.520 my problem of baking, which we're gonna get to in 0:14:56.520 --> 0:15:01.080 a second. Um. So at the seas and lemon and 0:15:01.120 --> 0:15:04.720 the sugar altogether, we throw this over the strawberries. We 0:15:05.160 --> 0:15:08.600 had some some sugar, a little corn stars. The corn 0:15:08.640 --> 0:15:12.600 starts is going to um kind of thicken the strawberries 0:15:12.640 --> 0:15:14.840 as they cook, because you know the juices of the 0:15:14.840 --> 0:15:19.360 strawberries are going to create, you know, a lot of moisture, 0:15:19.520 --> 0:15:21.600 and so we want them to be held together by something. 0:15:21.720 --> 0:15:25.400 So that's what the corn Stars is gonna do. Okay, 0:15:25.920 --> 0:15:28.160 one of the things that's important. I should have done 0:15:28.160 --> 0:15:30.920 this prior, but we want to make sure that we 0:15:30.960 --> 0:15:35.080 get the We roll the dough over the rolling pin, 0:15:36.000 --> 0:15:38.000 and you want to put this over. I want to 0:15:38.000 --> 0:15:41.160 put this on the on the pan first, because otherwise 0:15:41.200 --> 0:15:43.320 if you if you do it on the board, you 0:15:43.400 --> 0:15:47.600 can't lift it up. Exactly. We take our strawberries put 0:15:47.640 --> 0:15:50.720 them in the middle. So basically we have our our 0:15:50.800 --> 0:15:53.120 flavored strawberries and we're gonna mound them up a little bit. 0:15:53.400 --> 0:15:56.080 And then basically you just kind of you kind of yeah, 0:15:56.080 --> 0:15:58.480 you just fold it over and it's very free form. 0:15:58.600 --> 0:16:01.680 This is a very rustic art, which is for somebody 0:16:01.680 --> 0:16:07.200 who doesn't bake well like myself. It's perfect, but it's beautiful, 0:16:07.280 --> 0:16:10.560 yeah it is. It's gorgeous, you know, and you just 0:16:10.640 --> 0:16:13.680 kind of create like these uneven pleats. And then I 0:16:13.720 --> 0:16:17.560 take a little butter milk brush them the dough, the 0:16:17.600 --> 0:16:20.640 edges of the dough, a little buttermilk wash, yes, exactly, 0:16:20.680 --> 0:16:22.800 So he's gonna help make it a little more golden 0:16:23.440 --> 0:16:25.080 crisp beer. And then we're gonna take some of this 0:16:25.120 --> 0:16:29.400 brown sugar sprinkle it on top. We have a preheated 0:16:29.400 --> 0:16:31.800 oven in fourign degrees. I was sprinkled it on top 0:16:31.800 --> 0:16:33.360 of the dough, on top of the dough, so it 0:16:33.360 --> 0:16:37.560 gives a little more crunchiness. What do you think? So 0:16:37.640 --> 0:16:43.400 pretty and so simple? All right, let's put this in 0:16:43.400 --> 0:16:47.360 the oven. So are you gonna keep past you're doing 0:16:47.400 --> 0:16:52.480 your freezing now, just in case someone comes over and 0:16:52.600 --> 0:16:55.000 you don't wite me over. That was the funniest thing ever. 0:16:55.200 --> 0:17:02.720 Oh my god. Maybe okay, you know, so, like I 0:17:02.760 --> 0:17:07.639 have no problem making quickbreads, things like buttermilk biscuits, keeny bread, 0:17:07.680 --> 0:17:11.439 pumpkin bread, corn bread. You know, these are breads that 0:17:11.520 --> 0:17:13.880 don't really you don't. You don't have to prove them. 0:17:13.920 --> 0:17:17.120 You know they're not there's no yeast in them. Those 0:17:17.160 --> 0:17:18.680 are the kinds of things that you should bake more 0:17:19.160 --> 0:17:22.159 because like you can just kind of toss everything together, 0:17:22.280 --> 0:17:24.680 put it, you know, and put it in the oven 0:17:24.720 --> 0:17:26.960 and for the most part it's gonna come out. Well. 0:17:26.800 --> 0:17:30.479 I like making banana bread a lot, same thing, same thing. 0:17:30.480 --> 0:17:33.040 That's why banana bread was so popular during the quarantine 0:17:33.680 --> 0:17:36.960 version of the pandemic, all of our bananas were going 0:17:37.000 --> 0:17:38.360 back or like what are we gonna make with them? 0:17:38.920 --> 0:17:40.399 So it's the same thing. And then like when you 0:17:40.480 --> 0:17:42.040 go to culinary school, one of the first things they 0:17:42.080 --> 0:17:45.760 teach you about baking our two pastry crusts. One is 0:17:45.800 --> 0:17:49.320 a one it's called pat prise, and one is called 0:17:49.359 --> 0:17:52.720 pats sucre. Pats sucre is a sweet one. Pat Prise 0:17:52.880 --> 0:17:56.080 is a savory one. So if you're making like savory dishes, 0:17:57.400 --> 0:17:59.160 he's the one without sugar. And then the pats sucre 0:17:59.280 --> 0:18:01.359 has sugar and that's good for like food tarts, etcetera. 0:18:01.600 --> 0:18:04.160 You know what I love is like a cheddar bacon biscuit. 0:18:08.400 --> 0:18:11.639 Where we're talking about savory and you were talking about biscuits. 0:18:12.400 --> 0:18:15.600 Oh my god. But here's the problem. But I just 0:18:15.640 --> 0:18:17.119 want to talk about some of the problems that I 0:18:17.240 --> 0:18:18.920 have that I think that a lot of people have 0:18:19.560 --> 0:18:24.000 who are not like professional or professional bakers or great bakers. Now, 0:18:24.280 --> 0:18:25.920 you don't have to be a professional baker to be 0:18:26.000 --> 0:18:30.639 a great baker. My friends, Susanne lyons dad is the 0:18:30.800 --> 0:18:34.280 craziest baker who's not a professional I've ever seen. He 0:18:34.440 --> 0:18:38.040 brought some of the most beautiful pastries I've ever seen 0:18:38.080 --> 0:18:40.840 in my life to our Thanksgiving one year. I was like, 0:18:40.920 --> 0:18:43.560 where'd you buy these? He's like, I made them. Like 0:18:43.600 --> 0:18:46.320 I didn't even believe it. I mean, they were so great, 0:18:46.359 --> 0:18:48.439 But like for me, like you know, when I think 0:18:48.480 --> 0:18:53.000 about baking pies, what are the issues? Okay, well, you 0:18:53.080 --> 0:18:56.399 know sometimes the filling isn't cooked the way you wanted 0:18:56.440 --> 0:18:58.359 to be, or it gets too cooked, or it's too 0:18:58.480 --> 0:19:03.960 juicy and it makes the crust soggy, or here's what 0:19:04.080 --> 0:19:06.320 here's here's here's when that happens to me a lot 0:19:06.560 --> 0:19:10.639 is my pie crust shrink in the baking. So like 0:19:10.760 --> 0:19:12.760 you you put them, you put the pie crust in 0:19:12.800 --> 0:19:16.200 the in the in the pie plate, and then you 0:19:16.359 --> 0:19:18.520 fill it and then you you bake it. And as 0:19:18.560 --> 0:19:20.840 you bake it, it starts to shrink around the edges, 0:19:20.920 --> 0:19:25.320 so you lose the edges and I don't clearly I'm 0:19:25.320 --> 0:19:28.200 not putting enough of the dough around, right, I'm not. 0:19:28.280 --> 0:19:30.600 I'm not giving it. But you know this is people 0:19:30.640 --> 0:19:34.399 are gonna understand what I'm talking about. Okay, cakes like 0:19:34.640 --> 0:19:37.560 layer cakes, I can't ever get a level layer cake. 0:19:39.000 --> 0:19:41.440 You ever cooked my birthday cake a few years ago? Okay, 0:19:41.800 --> 0:19:43.399 you have to bring that up every single time we 0:19:43.480 --> 0:19:46.760 talked about cakes, I know you, but you were nice 0:19:46.760 --> 0:19:48.399 about it. You didn't even mention, No, of course not. 0:19:48.560 --> 0:19:50.879 It's the thought that counts of it. I think it 0:19:50.960 --> 0:19:56.240 was just like a Vanella cake with chocolate icing sounazing. Sorry, 0:19:56.520 --> 0:19:59.120 trud have made it sound more complicated, and you're like, oh, 0:19:59.600 --> 0:20:04.560 it's bigg sick, Buddy Crocker. Yeah, I'll be buying your 0:20:04.600 --> 0:20:07.760 cakes from now. But also, my cakes come out like 0:20:07.800 --> 0:20:10.560 the leaning tower of pizza, you know, it's like and 0:20:10.600 --> 0:20:12.680 then the frosting part of it, like, I mean, seriously, 0:20:12.800 --> 0:20:15.560 it's just actually I love frosting cakes. There's something so 0:20:15.720 --> 0:20:18.000 relaxing about it. Are you good at it? Yeah? I 0:20:18.040 --> 0:20:20.080 am actually pretty good at it. Like they're even and 0:20:20.119 --> 0:20:24.680 it looks pretty. That's that's the only part of use 0:20:24.720 --> 0:20:28.320 like a Palett knife for that, Yeah those, Yeah, okay. 0:20:28.760 --> 0:20:34.119 I just the bottom line is I'm not interested. I mean, 0:20:34.520 --> 0:20:37.680 I'm interested in eatting, like I don't have the I 0:20:37.840 --> 0:20:40.240 just I'm not I don't have that. I mean I 0:20:40.280 --> 0:20:42.280 try to make my food look, you know, very pretty 0:20:42.320 --> 0:20:44.720 and but I was always will you know, I always 0:20:44.760 --> 0:20:47.359 try to go for that sort of organic state, you know, 0:20:47.440 --> 0:20:50.800 I don't try to like overpresent things at but I 0:20:50.920 --> 0:20:53.680 just feel like, you know, you know, just like decorating 0:20:53.720 --> 0:20:55.680 cakes and stuff like that. I did. I did a 0:20:55.760 --> 0:20:59.600 cake decorating competition with Buddy from you know, the cake 0:20:59.680 --> 0:21:02.960 boss Bluddy Velastia. Well, I love him. You were in 0:21:03.040 --> 0:21:05.680 a competition for cake decorating. Oh my god. It was 0:21:05.720 --> 0:21:07.960 the worst thing I've ever done in my work. You 0:21:07.960 --> 0:21:11.280 should see my kid. I had a very rustic cake. 0:21:12.760 --> 0:21:14.800 Rusting is the key word. I mean. I just basically 0:21:14.960 --> 0:21:19.720 was throwing like like um, different color icings at it, 0:21:19.920 --> 0:21:22.720 like literally throwing it at it, you know, like I 0:21:22.840 --> 0:21:25.200 was trying to like I don't know who knows what. 0:21:25.800 --> 0:21:28.879 It was terrible. And he like he was like laughing 0:21:28.960 --> 0:21:34.800 the whole time because he made this, you know, spectacular exactly. 0:21:34.880 --> 0:21:35.920 And he was like, you want me to come and 0:21:36.000 --> 0:21:37.920 help me. He's like, this is terrible. I'm like, I know, 0:21:38.440 --> 0:21:57.440 I don't want you to help me. But have you 0:21:57.560 --> 0:22:01.399 done have you done baking competition? Zwn beat? I have one? 0:22:01.480 --> 0:22:04.920 If you actually okay, what what were your what were 0:22:04.920 --> 0:22:07.280 your winning dishes we've done, like cheesecakes and oh I 0:22:07.280 --> 0:22:11.440 don't know how to make a cheesecake like multen lava cakes. Um, yeah, 0:22:11.880 --> 0:22:14.879 but what happens is if I can get the basic 0:22:14.960 --> 0:22:18.920 thing done, then then what happens is I can I 0:22:19.040 --> 0:22:21.960 can kind of mess around with flavor in a big way. 0:22:22.760 --> 0:22:24.240 So you mean you need to get like the dough 0:22:24.359 --> 0:22:26.440 ride or the cake right sort of thing to be 0:22:26.600 --> 0:22:29.119 able to add your flare, and then after that I 0:22:29.200 --> 0:22:32.280 can bring like the finishing flourish that is going to 0:22:32.400 --> 0:22:35.560 taste good and you know, yeah, and so that's that's 0:22:35.600 --> 0:22:37.320 what gives me a chance. But I have to be 0:22:37.359 --> 0:22:39.520 able to you know, get get the cake out of 0:22:39.560 --> 0:22:43.800 the pan, which doesn't always happen. I've had some disasters, 0:22:43.840 --> 0:22:46.560 for sure. Who cares. I mean I learned something every 0:22:46.600 --> 0:22:48.639 time I do something like that. Do you ever make 0:22:48.720 --> 0:22:52.840 monkey bread like that that pull apart break? Yea, yeah, 0:22:52.840 --> 0:22:57.200 it's so good. Um, but I'm I'm dedicated. I'm gonna 0:22:57.200 --> 0:22:59.760 be I'm gonna dedicate myself a little bit. The baking 0:23:00.040 --> 0:23:02.159 have a little bit, like when I say baking, like 0:23:02.520 --> 0:23:05.080